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A photo of a fluffy folded egg white omelette filled with spinach. The omelette is served on a white plate. The omelette is garnished with herbs and is accompanied by slices of toasted bread and a side of cherry tomatoes. The entire dish is presented on a marble countertop with natural light.

Fluffy Egg White Omelette with Spinach

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This fluffy egg white omelette with spinach is soft, light, and packed with protein. Made with simple ingredients and cooked low and slow, it’s a clean, quick breakfast that works with toast, fruit, or any fresh side.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 1 serving
Course: Breakfast
Cuisine: Healthy
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup egg whites from fresh eggs or carton
  • 1 cup fresh spinach chopped
  • 1 teaspoon olive oil or butter
  • ⅛ teaspoon salt adjust to taste
  • ⅛ teaspoon black pepper optional
  • fresh herbs or cheese optional for garnish or added flavor

Equipment

  • Nonstick Skillet For even cooking and easy flipping
  • Whisk To add air into the egg whites
  • Spatula For folding the omelette gently

Method
 

  1. Whisk egg whites in a bowl until light and foamy. Set aside.
  2. Heat half the olive oil in a nonstick skillet over medium-low heat. Add spinach and cook until just wilted. Remove and set aside.
  3. Wipe the skillet clean and add the remaining oil. Pour in the egg whites, spreading evenly across the pan.
  4. Cook over low heat without stirring until almost set. Scatter spinach on one half, then gently fold the other side over.
  5. Slide the omelette onto a plate. Season with salt, pepper, and garnish with herbs or cheese if desired.

Notes

  • Use carton egg whites for convenience or separate your own for fresher texture.
  • Add other pre-cooked vegetables like mushrooms or peppers for more variety.
  • Let the omelette rest 30 seconds before serving to hold its shape better.

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